Vegetarian Lasagna Rolls

These were so fantastic. I’ve been craving lasagna for ages, but it takes WAY too long to make. And it makes way too much. It’s just Graham and I, so if I were to make a whole lasagna we’d either eat the whole thing until we were sick of it, or it would go to waste.

This was delicious and so easy to make. I’m definitely keeping this as a part of my list of awesome & easy things to make for dinner.

Ingredients

8 uncooked lasagna noodles

4 tsp. olive oil

1/2 of an onion; finely chopped

1 8oz. package of fresh mushrooms; finely chopped

1 10oz. package of frozen spinach, thawed & liquid squeezed out

2 cloves of minced garlic

1/2 cup shredded mozzarella cheese

1/2 cup shredded Parmesan

1 cup part-skim ricotta cheese

1/2 tsp. salt

1/4 tsp. crushed red pepper

Marinara sauce

Directions

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, about 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

While the noodles are cooking, heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, spinach and garlic. Saute’ 5 minutes. Once the mushrooms and onions are tender, remove from heat and place in a bowl. Stir in ricotta & Parmesan cheeses, salt, and the crushed red pepper.

Grease a small roasting pan or casserole dish with cooking spray and set aside. Working with one noodle at a time, spread with about 3 tablespoons of the ricotta/spinach mixture and 2 tablespoons of the marinara. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed.

Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.